Nutrition Facts

Directions

Preheat oven to 400°.
Dissolve cornstatch in water. In a saucepan over medium heat, cook sugar, cornstarch mixture and rhubarb until thickened. Add nutmeg and raw strawberries.
Pour filling into pie crust. Dot top with butter and cover with top crust.
Seal edges of top and bottom crust. Apply milk to top of pie using a pastry brush. Sprinkle with sugar in the raw. Cut slashes in top crust to let steam escape.
Bake for 35 to 40 minutes, or until bubbly and brown. Cool on rack.